Subscribe to Cookie Madness by Email

Easy Cream of Coconut Pie

by on July 6, 2011 · 19 comments

If you haven’t heard, it’s hot here in Texas. So given the weather and the fact I stumbled up on this fun sounding recipe in an old brand name recipes book, here’s a new coconut pie recipe for you. And by “new”, I mean really old. The original version came from the folks who make Coco Casa brand cream of coconut, but I updated it by using the microwave and (shhhhh) Coco Lopez. The Lopez worked perfectly.

coconut cream pie

As far as easy and good coconut pies go, this one is up there with the best. It’s especially nice for novice cooks because it doesn’t involve making a custard. Plus, the only step that involves an oven is toasting the coconut, and that is optional.

coconut-pie-slice

Easy Cream of Coconut Pie
 
Prep time
Cook time
Total time
 
A coconut cream pie made with canned cream of coconut
Author:
Recipe type: Dessert
Serves: 8
Ingredients
  • 6 oz (from an 8.5 oz can) cream of coconut, Coco Lopez or Holland House
  • 1/4 cup milk
  • 10.5 oz bag of mini marshmallows
  • 3 cups heavy whipping cream (24 oz), you read that right
  • 2 cups flaked coconut, divided
  • Pre-baked pie crust, 9 inch homemade or one of the Keebler ready-made crusts. There’s a new one out that’s 9 oz and it worked perfectly
Instructions
  1. Prepare the crust if you haven’t done so and have it ready to be filled.
  2. In a big, microwave-safe bowl, combine the cream of coconut, milk and marshmallows. Stir it all together, coating the mallows with the cream of coconut mixture. Microwave on high, stirring every 30 seconds, until the marshmallows are melted and the mixture is smooth. Put the whole bowl in the refrigerator for 1 hour to thicken.
  3. After 1 hour, whip all the cream and set it aside. With a hand-held or stand mixer, beat the now-slightly-thicker coconut mixture for about a minute or until it’s lightened (it won’t be fluffy at this point). Fold in all the whipping cream, then fold in just 1 cup of the coconut. Pile it all in the pie crust and chill for 2-3 hours. In the meantime, toast the remaining coconut by laying it on a parchment or foil lined cookie sheet and baking at 350 for about 8 minutes. Sprinkle cooled, toasted coconut over the pie.
Notes
Chill time is approximate.

hal at the sprinkler

Related posts:

Published on July 6, 2011

{ 19 comments… read them below or add one }

winnie July 7, 2011 at 3:10 am

So cute! Nothing like a sprinkler on a hot day. This pie sounds really good.

Louise July 7, 2011 at 4:20 am

Attractive pie. HAL looks like he’s fitting into the family well.

Cheryl July 7, 2011 at 8:30 am

Dogs love their sprinklers! Our 85lb Great Pyr thinks it is a great game as one goes off another comes on!

Kristen @ Chocolate Covered Kristen July 7, 2011 at 9:31 am

Three cups of whipping cream? Clue #1 that it will be delicious.

Katrina July 7, 2011 at 1:14 pm

Thoisty! pant pant
The pie looks de-lish. I just recently made whipped cream with coconut cream. Good stuff.

dani July 7, 2011 at 6:45 pm

oh so creamy and delicious :)

Molly July 7, 2011 at 8:58 pm

This looks fantastic! I love coconut!

joan July 8, 2011 at 7:11 am

This looks light and delicious….a perfect summer dessert! I have tried toasting coconut many ways: Oven, microwave, toaster oven. Does anyone get a noxious-smelling fume when toasting it in the oven? I can’t figure out what that is. But my latest (and so far, favorite) way is to toast it in a non-stick skillet over a burner on the stove. Just put the coconut over a low-medium flame & stir it frequently.

Joanie from CLBB July 8, 2011 at 10:58 am

hahahahaha, what a great shot of Hal. Thank you, Anna, I needed that cute laugh this morning for sure. And…THUNK! That’s my forehead meeting the desk at those pie pics, yowza! Only 3 cups whipping cream, hee? DH loves all things coconut, me not so much, will have to buck up and fix this for him. 3 cups, you say?
Think of you every Friday night when we watch FNL, can’t believe it’ll be gone very soon.
Miss you at the CLBB.

Mackenzie@The Caramel Cookie July 8, 2011 at 1:15 pm

Yum! Perfect for the weather!

Sue July 8, 2011 at 7:42 pm

Love the photo of Hal at the sprinkler head. :) I really need to make a coconut cream pie for my husband. I say it every time you post a recipe for it… still haven’t done it. Poor guy!

Gloria July 8, 2011 at 9:13 pm

I’ve got so many recipes to try! Now another! This looks so rich and satisfying. I am practicing for the MN state fair so I feel guilty making something that is not going to the fair….or maybe it will??? I need to make a pie for the refrigerated Pillsbury pie crust contest. It has to be my creation though. :(

Andrea July 10, 2011 at 8:49 am

Made this pie for a dinner party last night – it was as easy as promised and more importantly, it was a big hit with my guests. Thanks!

Anna July 10, 2011 at 1:41 pm

Hi Andrea! Thanks for reviewing the pie. I’m glad your guests liked it. Todd says it was among his all-time favorites, and I’ve made a lot of coconut cream pie.

Mindy July 10, 2011 at 8:02 pm

I made this pie tonight at my in-laws. It was super easy and so good! Thanks for sharing it.

Anna July 10, 2011 at 8:40 pm

Thanks for the review, Mindy!

Anonymous July 12, 2011 at 3:02 pm

I made this a few days ago. I used a homemade pie crust and definitely needed a 9.5 inch pie pan to hold all the filling. The pie is good, but VERY sweet. I liked the melted marshmallow concept, which I had never tried in a pie. Makes sense, with the gelatin from the marshmallows firming up the filling. Thanks for the recipe.

Anna July 12, 2011 at 3:26 pm

You can always cut the sweetness by using more unsweetened cream. There’s enough gelatin in the marshmallows to keep it firm and since whipped cream itself is pretty stiff, adding more cream will temper the perceived sweetness. Likewise, if you try to use less cream you’ll get a sweeter pie.

Lori July 28, 2011 at 9:32 pm

Thanks for the yummy recipes! I just made the coconut cream pie and S’mores brownies and they were gobbled up quite quickly. Everyone was asking for the recipe! Thanks again!

Leave a Comment


Rate This Recipe:  

Previous post:

Next post: